Monday, June 23, 2014

Olive Garden Chicken Scampi

Hubby and the kiddos really seemed to like this, I thought it was good not amazing but still pretty good for a quick weeknight meal.  I cut down on the Italian seasoning I feel that 2 tbsp. would be WAY to overpowering, I am not all that crazy about the flavor that it adds.  At the end I used butter for the garlic and the chicken and then just poured it into the pasta also.  I feel doing this gave it a little more flavor.  Serve with a salad and some garlic bread and you are ready to go!

White Sauce:
1 tbsp. butter
2 tbsp. flour
3/4 cup milk

You’ll want to make this first, as it will be used as one of your ingredients later.
Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
Heat until just before boiling, stirring. Remove from heat and set aside.

Scampi Sauce:
1 cup (2 sticks) butter
2 tbsp. fresh, crushed garlic
2 tbsp. chicken stock
3/4 cup dry white wine (chablis or riesling are best)
1 cup water
1/4 cup white sauce (see recipe above)
1 tsp. crushed red pepper
2 tbsp. Italian seasoning (I used 1 tbsp.)
Black pepper, to taste

In medium saucepan, melt butter over low heat.
Add garlic, Italian seasoning, and crushed red pepper.
Saute for 2 minutes.
Add wine, water, and chicken stock.
Stir until well combined and simmer for 30 minutes, stirring occasionally.
Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:
1/2 pkg. angel hair pasta, cooked and drained
2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
1 thinly sliced green bell pepper
1 thinly sliced yellow bell pepper
1 thinly sliced red bell pepper
1/2 red onion (more, if desired), thinly sliced
Extra virgin olive oil, as needed (I used butter)
10 whole garlic cloves (mmmmmmmm!)

Drizzle olive oil into the bottom of a small sautee pan over low heat.
When oil is warm, add garlic cloves and cover with lid.
Braise garlic for 15-18 minutes on low heat.
Garlic should turn out soft and golden.
Drizzle olive oil into the bottom of a large saute pan over medium heat.
When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
When chicken is about half-way cooked, add bell peppers and onions.
Saute for 2-3 minutes.
Add angel hair pasta, sauce, and garlic cloves.
Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.

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